Chocolate Covered Peanut Butter Flapjacks

chocolate covered peanut butter flapjacks

chocolate covered peanut butter flapjacks

Makes 9 large, 12 small


125g gluten free jumbo oats

125g gluten free porridge oats (or additional 125g of jumbo oats)

95g peanut butter

1 tbsp maca powder (optional)

120ml maple syrup

75g coconut oil

Chocolate layer:

100g coconut oil

6 tbsp cacao powder

5-6 tbsp maple syrup

½ tsp vanilla extract


  • Preheat the oven to 180oc and line a 8×8 inch square tin
  • Melt the coconut oil in a bowl over a pan of of simmering water
  • Remove from the heat and whisk in the peanut butter and maple syrup
  • Mix the oats and maca powder together in a bowl
  • Stir the wet ingredients into the oat mixture until well combined
  • Bake for 12-15 minutes until the top starts to turn a golden brown
  • Leave to cool
  • To make the chocolate melt the coconut oil over a pan of simmering water
  • Whisk in the remaining ingredients and leave to cool
  • Once the chocolate mixture has cooled pour over the flapjacks
  • Allow the chocolate to set for approx 1 hour before cutting

These chocolate covered peanut butter flapjacks are the ideal gluten free, low fodmap, mid-morning snack for adults and for children! I like to take them to work or on a long dog walk for an energy boost. I especially love the indulgent chocolate layer! I use half porridge oats and half rolled oats in this recipe because I have found a lot of flapjacks tend to fall apart easily so the softer porridge oats is to help hold them together.

5 Replies to “Chocolate Covered Peanut Butter Flapjacks”

  1. Freya @SwedishSmartCookie says: Reply

    Would love to make these, I was just wondering how much coconut oil do you use for the base layer?

    1. Hi 🙂
      I’m so sorry I don’t know how that got missed off when I uploaded the recipe! I have added it now, it was 75g of coconut oil.

      1. Freya @SwedishSmartCookie says: Reply

        Thanks a lot! I’ll be making them this weekend 🙂

  2. Great recipe, Ruth! I also added ground sunflower seeds, ground chia and I meant to add ground flaxseeds but forgot! I needed a bit more moisture with the additions, so melted some vitalife vegan marg. It is also GF. I used half agave syrup and half coconut sugar for mine as had no maple syrup and it worked well. The choc topping is yummy!! Thanks for sharing your recipes.

    Ruth xx

    1. Sounds perfect, I’ll have to try it! Glad you like the recipe 🙂 xx

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